[2025 Hong Kong Restaurant] Travel Guide for UMAI (Updated Jul)

It’s been a long time since I had dinner with my hotpot friends! So we planned to have a big dinner together this evening at a Japanese restaurant that we both love. The location is UMAI, a restaurant we often go to. We like the fact that the place is big and full of Japanese style, and the food is of high quality but affordable, so we have to come here for pilgrimage every once in a while. First, order a plate of grilled Shizuoka sardine fry crispy for $68 as an appetizer. The crispy sardine fry is super delicious. Friends who like to drink a few glasses of wine must order it to enjoy with wine. For salad, we ordered the Pelican Salad $88, which contains tuna, potatoes, egg salad and salad vegetables. It is very rich and the taste is very satisfying when mixed together! The Wild Vegetable Tiansheng at $118 includes pumpkin, sweet potato, green pepper, mushrooms, etc.! Fried thinly and crispy enough and not greasy at all, the standard is still high. Then of course we had to try the eel tamagoyaki $78. The smooth egg rolls were cooked to the perfect degree and the grilled eel was hidden inside. The texture and flavor were perfectly matched and it was delicious. The grilled thick tofu is $68 and comes in soy sauce and bonito flavors. It is grilled until the skin is chewy and the inside is tender and smooth. It is super delicious and you will never get tired of it. Then there are the charcoal-grilled Japanese eel skewers, the fish meat has a firm texture and a sweet and fragrant taste. I think the taste is more delicious and attractive than the grilled eel. This dish of salt-grilled Awa chicken thighs for $108 has crispy skin and tender and juicy chicken inside. It tastes very tempting when paired with yuzu pepper sauce. For rolls, I chose the medium tuna roll for $128 and the udon roll for $78 to share. The former is rich in oil and full of fish flavor, while the latter is full of ingredients and has a special taste. Both have their own fans and I like the medium tuna roll with full fish oil. For the main course, I had a Umaikama rice for $248, which contained scallops, sea urchin, crab meat, scallops, salmon and salmon roe. The rice grains were filled with the fresh taste of the sea water and had just the right texture. The rich seafood made me very moved. For dessert, we got the crystal clear Mizu Shingen Cake for $48. The raindrop cake was as transparent as crystal and smooth as it melted in the mouth. It was sprinkled with soybean powder and drizzled with black sugar syrup and tasted sweet and pleasant. Our group of five spent three hours happily like this. We have already agreed to have hotpot and play with lanterns together again on Mid-Autumn Festival. We are really looking forward to it.

"Umai 牡丹舞" at D2 place 1 in Lai Chi Kok has been open for 13 years and has always been popular among diners. It has a good reputation and high food quality. My friends and I have visited it many times. This time, we are introducing the Omakase chef-prepared tempura set menu, which is prepared by chef Hirotaka Hikita, who has over 40 years of experience in tempura cooking and is the first generation of Japanese tempura chef in Hong Kong. He insists on using high-quality seasonal ingredients from Japan and eats them in season. For example, fried shrimp tempura also uses live Japanese shrimps. Not only is the frying batter thin and transparent, but the control of the frying batter and oil temperature is very strict, and it can even achieve close to zero oil content, which is worthy of praise. The appetizer "Hokkaido Scallops with Wasabi Pickle and Conger Eel Cooked with Sansho" has a sweet taste of scallops and a pungent smell of wasabi, which is refreshing and appetizing. The conger eel is also fresher and has a fishy flavor. "Shizuoka Prefecture Fruit Tomatoes" are full of water and have a sweet and crisp taste. The "Oily Goldfish Sashimi" has firm texture, sweet and fragrant taste, and rich oil content. The chef starts making tempura The first dish, "Local Fresh Flower Prawns x 2 pieces", was fried with a very thin batter. The flower prawns were super fresh, the shrimp meat was chewy, and even the shrimp heads and shells were fried very crispy, with a crunchy texture. The second dish is "Tokyo Sand Cone Fish". Sand Cone fish has extremely high nutritional value, the meat is thick and boneless, and it is tender and delicious. The third dish, "Gantai", is fried until crispy on the outside and tender on the inside, with the fish scales slightly curled up, crispy, fragrant and delicious. The fourth dish, "Australian Abalone", has tender and chewy texture, a sweet and rich taste, and a strong abalone flavor. The fifth dish, "Chiba Prefecture Sea Eel", has particularly tender and smooth fish meat. When you take a bite, you can taste strands of fibers and a faint fish fragrance. You can't taste any fish bones and the taste is delicate. The sixth dish is "Japanese Pumpkin Sweet Potato". The pumpkin is soft and sweet, and the sweet potato is sweet and smooth, with moderate sweetness. The seventh dish, "Fried Shrimp Cake Rice", has a generous portion of tempura shrimp cakes, and the shrimp meat is fresh and fragrant. Paired with the secret sauce, it is truly a great treat to eat with rice. "Steamed foie gras and sea urchin" The steamed egg is tender and smooth, and the foie gras and sea urchin enhance the flavor. The last dessert was "Sesame Ice Cream", which had a rich black sesame flavor. After eating the hot food, it was perfect to have a cup of ice cream. #foodie #HongKongFood #hkfoodie #hkfoodblogger

First taste of tempura Omakase🤩 With more than 40 years of experience, the former Peninsula Chef, the first generation of Japanese 🇯🇵 tempura master personally cooked, and can enjoy the cooking process in a separate room, really happy 🥰🥰🥰 “Lunch Chef’s Preparation” – Plum $680 White rice fish, Hokkaido mussels with Wasabi dip Shizuoka Prefecture Fruit Tomatoes Oil goldfish sashimi Steamed egg with goose liver and seaweed Tomatoes 🍅 fresh and refreshing; sashimi flesh color is clear, sweet and fragrant; steamed egg open to see fresh seaweed and fried golden goose liver, then with tender steamed egg, melt in the mouth 😌 very surprised ❤️ 🔥 Tempura Fresh flower bamboo shrimp x 2🍤 Tokyo sand cone fish Iwate Prefecture oysters Sea trout Japanese sweet potato Maitake mushroom Fried shrimp cake rice Using Japanese🇯🇵 high-quality seasonal ingredients, the fried dough is thin and transparent, and it doesn't feel greasy. Of course, there is no shortage of tempura shrimp 🍤 and fried shrimp cake. The shrimp meat is fresh and sweet and tender. The shrimp cake is added with vanilla, which is great with rice 🫶🏻🫶🏻 Address: Wuwu Shop 2, G/F, D2 Place, 9 Cheung Yi Street, Lai Chi Kok

- Pelican Dance 🧸 Yuwu will regularly launch different special dishes, and there will be surprises every time The theme of this issue is to promote the culture of popular food - local cuisine and B-grade food Local cuisine uses local ingredients and combines local customs and practices Traditional production method; B-class cuisine started in 1985 It is defined as "low-cost gourmet food made with common ingredients" and "B" stands for "regional brand (BRAND)" You can experience the stories and culture behind the dishes This time, the three of us tried 13 new dishes. The following dishes were particularly memorable: 🥔Hokkaido Baked 2-year-old Winter-ripened Potatoes ($78) Highly recommended! ! The potatoes matured in severe cold for two years are really tasty Using the low temperature and snowfall in Hokkaido to convert potato starch into sugar So it is 17 times sweeter than usual. Eat it with butter for a richer and sweeter aroma! 🍣Niigata Sea Bream Sushi ($48) Sasa sushi is a traditional delicacy from the Shinetsu region of Hokuriku, Japan. The main ingredients are sea bream meat and vinegar rice, wrapped in bamboo leaves Sea bream meat is usually salted and fermented The leaves of the bamboo shoots have antiseptic properties and can preserve freshness and increase flavor. 🍝Niigata Itoigawa squid ink fried noodles ($88) Originated from Itoigawa City - Made from fresh squid caught locally The special thing is that the rich ink and cuttlefish meat add a layer of taste. I also felt the unique flavor of Itoigawa, which was a bit like the Japanese version of fried noodles with soy sauce. 🍤Hiroshima Beef Intestine Tempura ($88) Originated from Fukushima Town, Hiroshima Prefecture - In the early days, there were many butcher shops around Fukushima Town. Tempura item created to make full use of leftover offal from slaughterhouses Tempura not only preserves the deliciousness of the internal organs, but is also fried to a crispy outer layer and tender on the inside. 🐟Tokyo Salmon roe monaka cake/Tuna paste monaka cake/Sea urchin monaka cake ($58/$58/current price) Originated from the Edo period - unique in that the crust is homemade and the fillings are varied, both savory and sweet. The fillings are tuna paste and sea urchin. Delightful and delicious 🐟Nagoya local cuisine eel rice three-course meal ($108) Originated from Nagoya - Place the grilled eel on the rice and divide it into four equal parts: 1️⃣ Taste directly: Enjoy the original flavor of eel 2️⃣ Pair with seaweed or wasabi to add flavor 3️⃣ Pour the soup on top: it becomes tea-stained rice 4️⃣Enjoy according to your personal preference Grilled eel is delicious and can be eaten with tea-soaked rice. The soup is delicious and warms the stomach. 🍤Kyoto Snakehead Fish and Eggplant Tempura, Plum Pork and Grated Radish ($118) Snakehead fish is considered a premium fish in Kyoto and is one of the representative flavors of summer. You can never go wrong with tempura here. The skin is crispy and the meat is tender. Served with tender eggplant and fresh shredded radish with plum meat, fresh and delicious 🐷Fukuoka Robata Grilled Pork Trotter ($88) The Fukuoka method is not like the Okinawa method of stewing pig's trotters, but grilling them with Binchotan charcoal. The pig's trotter is crispy on the outside and soft on the inside. It is delicious when you bite it lightly. 🧊Iced pineapple sour / frozen lemon sour ($88/cup) The pineapple sour is sweet, refreshing and fresh; the lemon sour is perfect for checking in Freeze lemon slices in stacks to create lemon towers 🔊Attention Now, if the first customer of the day is the first customer of the Umi, You can upgrade to get a special 35cm extended version! Other dishes of the day 🥢Fukuoka Mentaiko Cheese Pork Tempura: Spicy and Delicious 🥢Oita Ryukyu pickled sashimi: sweet soy sauce, mirin, sake Sesame sauce for sashimi 🥢Chiba Peanut Miso Fried Chicken: I can't guess how many pieces of peanut miso and fried chicken there are 🥢Iwate Morioka Cold Noodles: Unique beef bone soup base with a refreshing flavor 🥢Hokkaido Fisherman's Town Seafood and Vegetables Grilled: Salmon and Seasonal vegetables are grilled on a hot plate, steamed and seasoned with miso Showing the flavor of Hokkaido fishing village - 📍Pelican Dance (Lai Chi Kok) Shop G02, G/F, D2 Place ONE, 9 Cheung Yee Street, Lai Chi Kok - #lamchelin #Lai Chi Kok Food #Local Cuisine #Hong Kong Izakaya #foodphotography

Pelican Dance (Lai Chi Kok) The Japanese restaurant "UMAI" located in Lai Chi Kok recently teamed up with the "Miyazaki Prefectural Government Hong Kong Office of Japan" to launch a Miyazaki limited cuisine menu. It is very unique and uses Miyazaki specialties to make different delicacies, such as wagyu beef, sashimi, vegetables, etc. The ingredients and taste are quite surprising! ✨「Umai」Miyazaki specialties limited edition dishes✨ ▪️Japanese green pepper spicy meat miso The green pepper is refreshing and sweet, without any bitterness. It is paired with minced pork miso, which tastes spicy and sweet. It tastes great with the green pepper. ▪️"Miyazaki Tsumoto-style live show" mature room eight with Kyushu thick soy sauce Surprisingly delicious, thick cut mature fish, rich in fish oil and very plump, full of freshness 😋 ▪️Robotayaki Miyazaki Sadohara Jade Eggplant The eggplant is soft and sweet, and paired with the delicious barbecue sauce and shredded bonito, it tastes sweet and fresh. ▪️Sanyuan pork salad with Miyazaki Hyuga Natsuhei vinegar sauce The cooked Sanyuan pork tastes fresh and delicious, paired with fresh salad and special vinegar sauce, the taste is sour and sweet, which makes people's appetite grow 👍 ▪️「Miyazaki specialty」grilled meat roll rice ball A must-try recommendation. The outer layer of pork is grilled to perfection, the meat is juicy and the sauce is very tasty. The rice inside is slightly burnt and absorbs the flavor of the sun-dried meat. It is delicious. ▪️"Wagyu Olympic Champion" A4 Miyazaki Beef Fillet Sandwich Crispy toast is sandwiched between Wagyu beef fillet, which is cooked to medium rare. It is very juicy and tender. The quality of the beef is very high, with a strong beef flavor, super delicious! ▪️Miyazaki Honey Ripened Sweet Potato Tempura with Vanilla Ice Cream The outer layer of the sweet potato is wrapped in tempura batter, which is fragrant and crispy, while the inner sweet potato is soft and tender, and very sweet. It is perfect with the flavor of vanilla ice cream. 🏠Pelican Dance (Lai Chi Kok) 📍Shop G02, G/F, D2 Place ONE, 9 Cheung Yee Street, Lai Chi Kok #udanwu #miyazaki cuisine #miyazaki prefecture, japan #umaihk #Japanese food #Japanese food in Lai Chi Kok #Delicious food in Lai Chi Kok #Lai Chi Kok #VisitMiyazaki #宫崎祭 #kol #koc #foodkol #foodkoc #blogger #hkfoodie #food #foodie #foodlover #hkfood #hkfoodblogger #foods #香港美食 #摄食首 #吃好每天晚 ... #Lonely Gourmet #Common Women’s Gourmet Series

The art of delicious cooking will never fade away! There will always be a place that appreciates it, and the biggest beneficiaries are definitely us foodies. This evening, I revisited my favorite UMAI with friends to savor the exquisite skills of a well-known tempura chef in town. The familiar tempura section of UMAI greeted us again, but with a new head chef at the helm, I was super excited for the new culinary delights of the night. The essential grated radish and rock salt for tempura were ready! Our spectacular dinner officially began. Meet the new Japanese head chef, Yoshimi Sawazaki! Fans of tempura will surely recognize him, and it was a privilege to taste the tempura he personally crafted tonight. The appetizer was a beautifully presented minced tuna belly! Served in a crispy tempura vessel with fresh minced tuna belly, accompanied by shiso flowers, green onions, and seaweed, the flavor was exquisite. Following that, the small basket contained the uniquely textured sesame tofu, savory and plump fluorescent squid, and the full-flavored fried corn balls. The appetizers were so impressive that I was even more excited for the upcoming tempura. The chef was already preparing the tempura ingredients! Being able to watch his skills up close was wonderful. Cottonseed oil was used for the tempura, which has a stable flavor and doesn't mask the food's natural taste, and it has a low smoke point, so I didn't smell like food after dinner. The first piece we received was a large leaf cutlassfish from Kanagawa! The tempura batter was super thin and crispy, and the thick cutlassfish paired with the aroma of shiso leaves was harmonious. Next up was the patterned squid from the Seto Inland Sea! The squid was plump and thick, wrapped in a thin batter, and the chewy texture and freshness were a delight to the palate. The umami didn't stop there; we were greeted with a tilefish from Ehime presented with its scales standing up! The three-dimensional and layered appearance was as delicate as a blooming flower, with scales fried to a crisp like chips, complemented by the tender fish meat – absolutely no complaints about this tilefish. The fourth tempura piece showcased the chef's true skill! He used baby corn with connected husks from Aichi Prefecture, creating a stunning shape as if by magic. Don't be fooled by the serious faces of the chefs at work! They also have a very cute and quirky side. Receiving this blooming cornflower from the chef felt like receiving a surprise bouquet, and besides its beautiful appearance, it tasted incredibly sweet. The maitake mushroom from Nagano was rich in flavor, and frying it brought out its exceptional aroma, while the moisture inside was perfectly preserved, proving the chef's impeccable skill. At this moment, the chefs prepared a clear soup for us, using plump clams from Chiba to create a very flavorful broth. Drinking this hot soup was very warming to the stomach. Continuing our tempura journey, the chef was preparing live shrimp with sea urchin. The freshly taken out live shrimp was fried to a perfect crisp, topped with fresh sea urchin, adding an extra layer of freshness, and the best part was that even the shrimp heads could be enjoyed directly – amazing. Next, we were to taste the chef's signature live young ayu fish! The chef deliberately preserved the fish's graceful water posture, and the appearance was a feast for the eyes. The flesh was delicate, and without any additional seasoning, the natural sweet flavor of the ayu was evident. The chef presented me with white asparagus from Hokkaido! Turned into tempura, the white asparagus had an added crispy texture on the outside, while the inside was sweet and juicy. The eel from Kagoshima might not look impressive, but the taste was a surprise, with a rich flavor. The sweet eel was tightly embraced by a batter soaked in eel sauce, garnished with a touch of Japanese mustard, creating an astonishing taste – arguably the most delicious eel dish I've ever had. Finally, we had a tempura tea to end this tempura feast! The playful chef suddenly tossed a heart, luckily I caught it, haha. The tempura made from scallops and sakura shrimp placed on rice, topped with seaweed strips and mustard, then drizzled with hot bonito broth, was so delicious that I couldn't resist finishing it all, even though I was already full. For those who don't fancy tempura tea, you can opt for a tempura bowl instead. Lastly, we were treated to sweet melon from the chef's hometown of Shizuoka, fragrant and juicy – Japanese melon is always so delightful. Lunch sets range from $380 to $580 per person, and dinner from $780 to $980 per person. With limited seating, remember to call the restaurant in advance to reserve.

🌟Restaurant: 鵜舞 📍Address: Shop 2, G/F, D2 Place ONE, 9 Cheung Yi Street, Lai Chi Kok 💰Price: ~$200 - $400 ⏰Opening Hours: Monday to Sunday 12:00 - 15:00 / 18:00 - 23:00 📱Tel: 2743 8011 Friends who know me know that I love Japanese-style izakaya. Recently, "Ei Dance" Izakaya joined forces with the Kagoshima Prefecture Agriculture Department's Agricultural Affairs Section to launch a Kagoshima limited menu, focusing on Japanese winter's delicious eel, tender Kagoshima tea pork and Japan's premier Kagoshima Wagyu. ————————————————— 🔹Kagoshima Tuna Sashimi Kagoshima oily fish is rich in fat, the meat is tender, the mouth is rich and fresh! ————————————————— 🔹Kagoshima King Snapper Sushi The bream from Kagoshima has a pink and tender meat, a firm and crisp mouthfeel, and a fresh and fragrant taste! ————————————————— 🔹 Tea-American Pork Kumquat Salad The salad is fresh and crispy, the top layer is covered with a generous portion of Kagoshima Chamei Pork, full of layers! Chamei Pork is rich in meat flavor, tender and juicy, and evenly distributed in fat. ————————————————— 🔹Kagoshima-produced sweet potatoes and Kagoshima-produced mud squid tempura One of the signature dishes of "Yu Wu" is the tempura prepared by a Japanese chef! First, I tried the sweet potato tempura from Kagoshima. The sweet potato is crispy and sweet and delicious. Add a little salt to enhance the sweetness! Another Kagoshima-produced mud squid tempura, the texture is very smooth and tender, the mouth is slightly smoky, enough freshness! ————————————————— 🔹 Miso tea pork belly crispy rice and seaweed roll The dishes are exquisitely presented and beautifully presented! The lower layer has crispy rice noodles and seaweed, and then added the tea-mei pork belly marinated in miso. ————————————————— 🔹Grilled Kagoshima Half Raw Wagyu Rib Eye This Kagoshima Wagyu beef rib eye is tender and juicy, and the restaurant offers three sauces, including lemon, Japanese barbecue sauce and grapefruit mustard. ————————————————— 🔹Tea Mei Pork Pot Finally, of course, enjoy this hot and fragrant Tea Pork Pot, so satisfied enough! The bottom of the pot is added with Japanese onions, mushrooms, mushrooms, smooth tofu and baby cabbage. ————————————————— 🔹Shui Xin Xuan Cake Finally, of course, try the Japanese water Shingen cake to finish! ————————————————— 😋Taste: 4/5 🏢Environment: 4/5 💁🏻‍♀️Service: 4/5 💵Price: 4/5 🤟🏻 Value for money: 4/5 ————————————————— 👅 Overall summary The restaurant offers limited edition Kagoshima cuisine with seasonal ingredients, which fully reflects the charm of Kagoshima cuisine. The restaurant is decorated in Japanese izakaya style and the environment is full of rich Japanese fishing village flavor.

Tonight I ate Japanese food. I invited my friends to go to Yuwu to eat Kagoshima limited dishes. I ate sashimi, sushi, tempura, hot pot, and of course my favorite beautiful wagyu beef. Finally, I was a bit unsatisfied with the dessert! This restaurant is good overall, the food is good, the service is ok, go to open nearby night can try it 鵜舞 (Lai Chi Kok) Shop 2, G/F, D2 Place ONE, 9 Cheung Yi Street, Lai Chi Kok

In addition to being a great place to travel, Kagoshima actually has a lot of delicious food. People in Hong Kong are very lucky to be able to taste Kagoshima's delicacies without having to travel far. This evening, my father, I and my good friends had a dinner together at UMAI! It's a good time to try the restaurant's new Kagoshima-exclusive dishes. The location of UMAI izakaya is very convenient, and the restaurant atmosphere is very lively, making it perfect for gatherings with friends. There are many dishes to choose from at the Kagoshima Prefecture Agricultural Administration Department Agricultural Administration Division x Umai Kagoshima limited edition cuisine. We each picked out some of our favorites to taste tonight. The first dishes to arrive were salads, sashimi and sushi, each of which sparkled and called out to us. First try the Cha Mei Pork and Kumquat Salad $88! This tea pork is raised on green tea powder and sweet potatoes and is more precious than black pork. The pork is tender and has no residue, and the taste is fragrant but not smelly. Paired with sweet kumquats that can be eaten with the skin, this salad is very refreshing and delicious. The hamachi sashimi $88/3 slice is Che Baba’s first choice of sashimi. The thick and tender hamachi is very fragrant and leaves a mouthful of aroma that is unforgettable. The king tai sushi is $38/piece and has a bright color. It is soft, tender, delicious and full of freshness. Next up was the small and exquisite squid tempura for $96, with four pieces in one serving, just enough for us to share! The taste is smoky and delicious, and it is really not enough to eat one piece. Sweet Potato Tempura $20/2 pieces The taro is cooked in tempura style, with a thin layer of tempura batter wrapping the sweet sweet potato. It is so delicious that it makes me, a sweet potato fan, super satisfied. The soup of this $148 Cha Mei Pork Hotpot is very sweet, and it is filled with plenty of wild vegetables and pork with a strong meaty flavor. It really warms the heart to taste this dish in the winter. Now the next two exquisitely presented meat dishes arrived, including Kagoshima Wagyu and Chamei Pork. Miso tea pork belly crispy rice and seaweed roll $148, super rich texture! The meat of the Chamei pork is tender and becomes more fragrant after being roasted. It tastes even better when paired with sweet miso and crispy rice seaweed. The medium-rare Kagoshima Wagyu rib-eye is $298. Mr. Che said that the meat is rich in flavor, tender and delicious. Friends who are beef fans really need to order it to taste! Finally, our dessert was the crystal clear Mizu Shingen Mochi $48, which had the sweet taste of brown sugar and was soft and melt-in-the-mouth. It was even more appealing when paired with kinako powder. The limited-time menu of the Agricultural Administration Division of the Kagoshima Prefecture Agricultural Administration Department x Umai Kagoshima will be available from now until February 29th.

I was talking to a friend about which restaurants in Lai Chi Kok have good quality and high standards. I personally recommend D2 place "Umai 鵜舞". This Japanese restaurant has been in business for many years and is very popular with diners. It is always full and requires a reservation to eat. They have Japanese workplace experts stationed, not only food from Japan airlifted to Hong Kong, but also eat Japanese master cooking skills, simply super Japanese flavor ichiban! This time I came to have a beautiful lunch, the lunch set has many styles, with main course, appetizer and soup. The first choice is "Shrimp Cake Rice" The tempura shrimp cake is generous in portion, and the shrimp meat is fresh and fragrant. It's super satisfying to eat the shrimp meat every bite. Another recommendation is the "Tempura Don" with shrimp, Tokyo sand cone fish and fruits and vegetables, etc., each fried food is not greasy, and super tasty, great for eating. "Salt Grilled Apo Tail Chicken Leg" The evil chicken skin is crispy and delicious, the chicken leg is smooth and has a chicken flavor, so delicious that you can't stop eating it. "Grilled Thick Tofu" The skin of the tofu absorbs the sauce, and the inner layer is extremely soft and tender. It's super delicious! "Hiroshima Oyster Spring Rolls" is a popular choice, a must-try! The outer layer is crispy and fragrant, and the inner Hiroshima oysters are very tender. I chose two sodas, a cup of "White Peach Soda" and "Litchi Soda". The white peach is refreshing and the lychee is sweet. #foodie #hkfoodie #hkfoodblogger

🦩鵜Dance A store worth recommending The dance is run by Japanese chefs Hiroshi Kawada and Homa Shimoda Evening market izakaya 10 kinds of seasonal sashimi 😗👍🏻 Super fresh Japanese direct imported oysters🦪 have no fishy taste and are very fresh and creamy Beef tongue🐮Chicken cartilage Angus beefvery juicy😋😋😋 ‼ ️‼ ️ Highlight recommendation Hokkaido-produced matsutake crab Kabu Rice is very tasty super much crab meat It is made of iron utensils to put the rice inside once opened is hot but the preparation takes 40 minutes wait is relatively naive, but very tasty 😋 Highly recommended 👍🏻👍🏻👍🏻👍🏻 Japanese dumplings, the crust is very crispy 😋😋 Finally, the water Shingen cake is also delicious😗 💲HKD4700 for 6 people😋 🏡Shop 2, G/F, D2 Place, 9 Cheung Yi Street, Lai Chi Kok ☎️2743 8011 or 2743 8266 #Septembervlog #LocalTour #foodie #Eleven ConsumptionVoucher

I often eat sushi and sashimi chef’s dishes, but have you ever tried tempura chef’s dishes? I recently learned that •🇯🇵牡舞𝕌𝕞𝕒𝕚• in Lai Chi Kok has launched a tempura chef’s dishes that are rare in Hong Kong, so I will bring my friends to try it~ 𝕌𝕞𝕒𝕚 うまい, in Japanese, means pelican dance and delicious food. This izakaya designed with the theme of the alley of Shinjuku West Exit Station in Tokyo, not only has first-class decoration and atmosphere, but also meticulously selected ingredients😆, and there are a large number of Japanese chefs in charge of cooking, which makes me look forward to the dishes that night~ "Dinner Tempura Chef's Dessert 🍤 $1180/person" The chef's breakfast that night was prepared by a Japanese chef, and the flavor was guaranteed to be authentic. It included appetizers, salads, sashimi, 8 types of tempura, vinegar, tempura rice and desserts. Appetizers include white rice with fish, Hokkaido scallops with wasabi pickle and smoked duck breast. The crispy scallops are seasoned with mustard, which makes them more stimulating😙. The duck breast is tender and sweet, and it tastes even better with some mustard seeds. Shizuoka Prefecture fruit tomatoes 🍅, crispy and sweet fruit tomatoes, I always like to eat them!!! Nine-stewed fish thinly sliced ​​sashimi🐟, the sweetness of the fish meat penetrates when chewing, refreshing and delicious. Then came the highlight 😈, the tempura was on the stage! Japanese Tokyo Flower Bamboo Shrimp🍤, Flower Bamboo Shrimp with rich shrimp flavor, chewy and fresh, delicious~ Tokyo Eye Fish🐟, the eye fish with delicate and sweet meat is a surprise~ Kyushu Taidao Fish🐟, the meat is thick and firm, the fish flavor will be a little stronger! Hokkaido Nemuro Sea Urchin😍! Crispy and delicious fried seaweed, paired with super sweet sea urchin, one cold and one hot, who doesn’t love it~ Japanese Ibaraki Prefecture giant clam tempura, pre-seasoned giant clams with a soy sauce flavor, good~ Chiba Prefecture Conger eel 🥳, I love eating conger eel so much, my heart is popping out! The fish meat is fresh and fragrant, and the taste is solid, I love it~ The fried shrimp cake rice 😏 at the end also won my heart 🤣! The rice is seasoned with sauce, and you can eat any bowl. The dessert is Japanese Shikoku melon 🍈, juicy and sweet. •